Fabrizia Lanza, founder Anna’s daughter, teaches the courses and workshops with a friendly and informal approach. Guided by Fabrizia, participants will learn how to prepare delicious sicilian recipes, simple in execution but never bland. Visitors with a more advanced cooking experience will be offered the opportunity to challenge their skills with more sophisticated and complex dishes, all the while enjoying the exceptional quality of the products of our land and our award-winning wines.
Parola di Chef
I left Sicily and my family at the age of 18 to study the history of art in France, then Florence, Rome and Verona where for 20 years I organized exhibitions and conferences, translated books and directed museums. Cooking was always a passion and a great pleasure; now it has become a profession which I hope to exercise with the cheerful light hand of the amateur and the curiosity of a genuine scientist.
In food I found an amazing key with which to interpret the history of my family, which brings together two Sicilies both complementary and quite different. The family of my two grandfathers, both of them lovers of good food who taught me, with great affection, how to eat well.
My childhood was marked by these two figures: my grandfather Giuseppe Tasca, my mother’s father, a great expert on wines and a wine producer, who loved Regaleali and lived there most of the time. Grandfather Giuseppe taught us the lore and the value of country cooking, the soups, the vegetables, meat that tasted as if it were game, homemade biscuits, blancmange, the sour cherries called amarene, quince paste. At home with Grandfather Fabrizio, my father’s father, who had lived a cosmopolitan life, traveling and staying in the grand hotels of Europe, we ate gateaux, vol-au-vent, koulibiak, profiterolles, soufflés. An opulent cuisine, obviously of French inspiration and imported to Palermo by the Bourbons at the beginning of the 19th century.
Where these two worlds meet, my passion for food and my interest in the history of Sicilian cooking was born.
A history that I pursue with both mind and palate, having had the good fortune to know different worlds and approaches to food.
